Europe Conference Sustainability Statement 2025

At ULI Europe Conference London 2025, we are committed to hosting an event that prioritises sustainability and minimises our environmental impact. We recognise the importance of creating experiences that are both enjoyable and responsible. Our sustainability goals include:

Waste Reduction: We aim to minimise waste by promoting attendees to confirm their attendance for our Conference Dinner to minimise food waste and encouraging recycling throughout all our events during the week.
Local Sourcing: To support local communities and reduce transportation emissions, we will work with local vendors caterers and feature sustainable food options with a focus on plant-based choices where possible.
Transportation: We encourage attendees to use public transport, share with delegates, or opt for green transport options like biking and walking.
Eco-friendly Materials: We are committed to using environmentally friendly event materials, including signage made from recycled materials, and will avoid unnecessary print materials by offering digital resources where possible.

Please see some further information from our suppliers:

Adopting a more sustainable practice, and really homing in on reducing waste is huge for Zafferano. Here are some of the ways we’re tackling it head on.

We are committed to sourcing local, seasonal ingredients. The fewer food miles the better flavour – it’s a no-brainer.

We only work with like-minded, environmentally conscientious and quality obsessed London-centric, and British suppliers, selected for their farming practices, sustainability credentials and highest levels of animal welfare. This map shows some of our incredible local suppliers and producers.
Around 35% of our menus are now plant-led, and we are particularly proud of our innovative vegan menus.
We have committed to reducing food waste across the board and have created a collection of Zero Waste “Root to Fruit” & “Nose to Tail” menus.
We always offer a “Wild Card” canape option – a seasonal, zero waste canape, specially created with fresh products already being used in the kitchen during the week of your event.
We’ve even created a Zero Waste “Trash Can Pudding Parlour” and infused our own Zero Waste gin with citrus skins and left over botanicals.
Post event, we work with the Felix Project to distribute any re-usable surplus food and partner with Plan Zheroes to combat plate waste.
Along with other initiatives such as declaring war on single use plastics, recycling everything from glass to cooking oil, and installing light sensors, heat pumps and electric charging points at our state of the art Zaff HQ, we are striving to make a positive impact on both the planet and our community.

Tate Eats

Sustainability is at the very heart of all we do. We work to bring you exceptional experiences, keeping the planet in mind, from our food to our drink and beyond. Our teams do this in several ways, from our chefs creating seasonal menus with local and sustainable suppliers, to our menus offering a variety of vegan, vegetarian and vegetable-led dishes. We also ensure minimal food waste occurs (77% of all our waste is recycled) and are proud to have made investments to replace single-use alternatives. Whilst our art collection celebrates the world, our menu celebrates the seasonal and local. This means:

Our head chef strives for a low to no-waste menu. This means you’ll find some food items cleverly repeated throughout the menu

A lot of our produce is picked at its natural peak for ultimate freshness and minimal environmental impact

We endeavour to support local suppliers, reducing our food miles from field to plate

We’re keen to support more regenerative farmers who are leading the way and inspiring us to do better. Each year, we’re adding more suppliers to our list